Kale Lemon Quinoa Soup

• 2 Tbs olive oil
• 1 sweet onion, chopped
• 5 cloves garlic, minced
• 1 carrot, chopped
• 1/2 cup celery, chopped
• 1 lemon, zested and juiced
• 1 tsp cumin, ground
• 1 tsp crushed red pepper
• 1 Tbs thyme, fresh, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbs soy sauce or Bragg’s Liquid Aminos
• 6 cup vegetable broth, low sodium
• 4 cup water
• 1 cup quinoa
• 3 cup kale, chopped
• 2 Tbs parsley, fresh, chopped
• 2 Tbs chives, fresh, chopped
• 2 oz feta cheese, crumbled

Instructions

Prep

1. Chop onion, garlic, carrot, celery, thyme, kale, parsley, and chives.

Make

1. In a large pot, heat olive oil over low-medium heat. Sauté onions, garlic, carrots, and celery until tender; about 3-5 minutes.
2. Add lemon zest, lemon juice, ground cumin, crushed red pepper, thyme, salt, and pepper. Stir to combine.
3. Add soy sauce, vegetable broth, and water. Bring to a boil.
4. Reduce to a simmer and add quinoa. Cook for 15 minutes.
5. Add kale and cook until wilted.
6. Pour soup into bowls and top with parsley, chives, and feta.

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